Imagine a magical dinner of salmon with pesto, complete with a crunchy pesto breading that adds textural complexity. This pesto crusted salmon recipe combines simplicity with elegance, requiring just a handful of ingredients to transform tender fillets of salmon into something extraordinary. The vibrant green crust seals in moisture while adding incredible flavor and texture.

This baked pesto salmon recipe stands out among easy salmon recipes as one of my great options for busy weeknights. Aside from the ease of preparation, the combination of fresh pesto, crunchy breadcrumbs, and my favorite fish delivers so much flavor with minimal effort.

This ranks among my top easy salmon recipes because it’s adaptable to what you have on hand. No fresh pesto? Store-bought from the grocery store works wonderfully.

The omega-3 fatty acids make this not just an easy weeknight meal but a nutritious one too. With just a handful of ingredients creating so much flavor, this salmon with pesto approach is a great way to elevate your dinner routine. The entire pesto crusted salmon recipe comes together with minimal prep work—proof that great options for delicious, healthy eating don’t require hours in the kitchen.

What to serve with pesto crusted salmon

My favorite pairing for pesto crusted salmon is this Mediterranean potatoes recipe and some roasted vegetables. 

Other delicious pesto dishes

If you like this recipe, you might also like my recipes for pesto lamb meatballs, and the pasta dish they go in–pesto pasta with pesto lamb meatballs and crispy broccoli! The breadcrumbs I use in this salmon recipe are the same breadcrumbs I use in the meatballs.

What you’ll need to make pesto crusted salmon

Fresh salmon

For this recipe, you’ll need about a pound of salmon cut into half-pound portions. You can use any type of salmon for crusted salmon with pesto, including king salmon, coho salmon, atlantic salmon, or sockeye salmon. Just make sure it’s fresh. I prefer to use skin-on salmon for extra texture and flavor. 

Pesto

Use a thicker pesto for this recipe. I use the pesto by the brand Cucina & Amore. A runnier, more olive oil-heavy pesto will still work, but the pesto crust will turn brown in the oven rather than staying the delightful bright green that I think is more presentable. It will still taste good though! Here’s what the salmon looked like with runnier pesto that had more olive oil:

You can use a jar of pesto, or you can make your own pesto if you prefer the fresh flavor of a homemade basil pesto and want to use up your basil plants. Just remember to go very lightly on the olive oil! 

Seasoned breadcrumbs

I prefer using these 4C brand Gluten Free Seasoned Breadcrumbs. You can use their version that’s not gluten free if you prefer, but I really love their gluten free version that has parmesan cheese inside it for that extra flavor that complements the pesto and salmon so well! You can use these same bread crumbs to make my pesto lamb meatballs and pesto lamb meatball pasta!

Garlic powder

Garlic makes so many savory dishes taste even better. Garlic powder is the perfect texture for crusted salmon with pesto and will help absorb some of the liquids in the breadcrumb mixture.

Honey

A bit of honey wont make the dish sweet, but will balance out the salt and red pepper flakes. 

Red pepper flakes

A bit of red pepper flakes won’t make crusted salmon with pesto spicy, but will elevate all the other flavors. 

Sea salt

A pinch of salt will elevate all the other flavors in this salmon dish, don’t skip it!

How to make crusted salmon with pesto

Step 1: Preheat your oven to 415 degrees F

I’ve only ever made this recipe in a standard oven. I’ve never tried this in an air fryer but if you do use one for extra crisp, you might need to use different temperatures and cook times. I think the recipe tastes crispy enough in a standard oven.

Step 2: Mix the pesto crust together

For this salmon with pesto crust, start by mixing up the breading. Mix all the ingredients except the salmon in a small bowl. You can also use a food processor if you prefer.

Step 3: Pat the salmon dry with paper towels

Pat each side of each descaled, 1/2 pound salmon filet dry with paper towels. You want the salmon filet to be completely dry for maximum crispiness. 

Step 4: Put the breading on the salmon

Add the breading to the top of the salmon filets. Pat it with your hands to spread it evenly on top of the salmon. 

Step 5: Arrange the salmon on the baking sheet

Add some parchment paper to the bottom of the baking tray to make sure the salmon wont stick. Then place the salmon filets on the baking sheet skin side down, ensuring there’s space between each salmon filet. 

Step 6: Bake the crusted salmon with pesto

Bake the salmon for 17-18 minutes, or until an instant read thermometer shows an internal temperature of 145 degrees F. This salmon may take slightly longer to cook than other salmon recipes using filets of the same size, since the crust on top of the salmon will cause the middle of the salmon to cook more slowly. Don’t worry, it’ll also lock in moisture and ensure a tender final dish.

Once the internal temperature of the salmon reads 145 degrees F, remove the pesto crusted salmon from the oven. You can optionally top with some fresh lemon juice or serve with lemon wedges.

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How to store and reheat the crusted salmon with pesto

I personally like to eat salmon right after cooking, especially this pesto crusted salmon. Salmon can easily overcook, so eating it fresh is the best way to ensure you’re eating tender, flaky salmon instead of something dry.

But if you must store and reheat the cooked salmon, store any leftover salmon in an airtight container and eat it within 1-2 days. To reheat it, I like to let the salmon come to room temperature on the counter and then immediately reheat it on a low heat, around 300 degrees F. I’d also consider using this salmon in a salad recipe the next day since I’m sure the pesto crust could add extra crunch without the need to re-cook and dry out the delicate salmon.